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Woke up this morning and checked temp. Had fallen to 200. DW initially won't budge. Took it off and pushed a little and it loosened right up. Opened up the bottom vent and got some air moving and temp came up no problems. I checked temp of meat and it is right around 140. Not bad for 6-7 hours in I guess. It's already smelling great and I can't wait til tonight to eat. Had trouble sleeping b/c worried about temp. This is the first overnighter. Still learning how to control temp. Starting to think more and more about an iGrill.

@ Richtermedic-I'm sure you have read many threads here about pork butts-but to mention a couple of key points on this journey-patience is the watchword, Suspect you are cooking at around 260*F (+/-) on the dome so you should plan for 2 hrs/# to get to the finish-line. FTC if done early-and as someone has said before-if you are lookin, you're not cookin. Enjoy the journey. Pork is very forgiving and will turn out great.

Great suggestions. Meat went into the egg at about 11 last night so I'm figurin about 3-4 o'clock today. I did that one temp check but other than that have actually done well to resist the urge to look. Such a new way of doing things that it is hard to get used to not checkin on it constantly.

I used Kroger brand pork rub. Never used it before. Smells good though so we will see how it turns out.

I'm maintaining a dome temp of about 270 at this point. All the smoke has stopped from the daisy wheel. Not sure if that means the hickory is gone or what. Gonna start making some secret recipe sauce pretty soon. Wife is still reluctant to invite anyone over. She wants to see if this turns out ok first. Fine by me. More pulled pork!

Forgot to mention that when you hit the stall/plateau (somewhere around 160) don't be surprised if the temp actually drops-it can take several hours to get through the stall. There can be another minor stall at around 190 or so but that one is much more random.

It will turn out great! It is a very forgiving piece of meat. Invite the friends over and enjoy a few beers, they will love it. Trust me Ive done many Butts and some were better than others but my friends never gave a bad review and ate everything in site. Have fun and enjoy.

1/2lb per person is a better ratio imo. Especially with sides and stuff. 1lb of meat is A LOT, for reference most burger joints that make a "big" burger are 1/3lb at precooked weight. I would guess a 1/3rd burger cooks down closer to 1/4th.

In the home stretch now. I haven't check it since early this am. Maybe will check temp around 3:30. Temp has held at 260 all day. Should be just about perfect! I can smell it anytime I am within 25 feet.

In the home stretch now. I haven't check it since early this am. Maybe will check temp around 3:30. Temp has held at 260 all day. Should be just about perfect! I can smell it anytime I am within 25 feet.

I'm in the manual controller camp (use lower vent and DFMT) and am comfortable without going auto-about the only thing I do have is an electronic thermo that I insert and run the cable to an external (to BGE) read-out. Being anal, I also insert a bimetalic into the hunk of meat and try to align the dial with the opening in the DFMT-thus another visual without opening. Calibrate (against my hot&fast thermopen) both before long cooks and then enjoy the journey.

With regard to the side-by-side inject vs not-I have seen two recent (last six months or so) tests run. And in one for sure, the blind test favored the injected butt. Don't recall the other but it must have been at worst neutral. FWIW-

With regard to the side-by-side inject vs not-I have seen two recent (last six months or so) tests run. And in one for sure, the blind test favored the injected butt. Don't recall the other but it must have been at worst neutral. FWIW-

I'm pretty sure it was Taz but whoever it was used Stubbs Texas Butter. He said that it was a little moister but no significant flavor change. It did cook much faster than the non-injected which makes perfect sense (liquid is a very efficient conductor of heat).

It was me, and cen-tex got the gist perfect.Injected stubbs' Texas butter (lighter flavor profile than their chipolte butter). Both coated in lots of Bone sucking rub + extra brown sugar.The Injected cooked faster, was a bit moister (I wasn't positive, but the Mrs confirmed), but no discernable taste difference after being shredded.Oh and while the Mrs and I tasted before too many beverages, we couldn't say the same for the rest of the folks.

Just temp checked and we are at 210 internal. Finishing up my first batch of sauce on the stove. Went ahead and pulled it off the BGE. Used only the dome temp and manual control. Used a stick thermometer for checking. OnlyChecked twice. Once halfway through and once at the end.

Meat is so tender right now having trouble getting it off the grill without falling apart.

Alright got it wrapped in foil and a towel and in the oven for a while. Pictures I follow when I figure out how.

Hopkinsusmc said pork is very forgiving. He is very accurate. The first butt I did wasn't planned. The goal was to wake up early in morn and cook piglet I had. My neighbor came over and asked if I had room for two butts as well. I said sure and threw them on

It was my first low and slow for anything. And I had worked the day prior and went out for a drink after work that lead to be staying up all night at a friends house drinking. Literally we were still drinking when sun came up. Drove home and started cooking. I did not get any sleep that day bc wife was pissed and gave me extra chores to do.

I was lacking for sleep and had to be awake during the drunk to hung over phase and my 1st cook. And still came out damn good. Incredibly juicy and tender.

I'm looking forward to doing again, rested and sober (well sober at the start at least)

Congrats on your first butt. It's cool doing on the Egg and really seeing how amazing it is.